3/4 cup (175 mL) canned crushed pineapples
3/4 cup (175 mL) granulated sugar
1/3 cup (75 mL) vegetable oil
1/4 cup (60 mL) unsweetened applesauce
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) grated carrots
1/2 cup (125 mL) golden raisins, optional
1 cup (250 mL) icing sugar
In fine sieve over bowl, drain pineapple, pressing to extract juice. Reserve juice. Set aside.
In large bowl, beat eggs with sugar until pale. Beat in oil, applesauce and vanilla. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt ; stir into egg mixture just until moistened. Stir in pineapple, carrots, and raisins (if using). Scrape into parchment paper–lined 9-inch (2.5 L) square metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap and store for up to 2 days or overwrap in foil and freeze in airtight container for up to 2 weeks.)
Pineapple Glaze: In small bowl, whisk together icing sugar and 2 tbsp (25 mL) of the reserved pineapple juice, adding up to 1 tsp (5 mL) more juice to make spreadable if necessary. Spread over cake. Let stand until set, about 1 hour.